Egg free cake

I got it into my head that I wanted to make an Easter cake for my family this year. The problem is that one of my children has an egg allergy. I have found this wonderful tasty recipe that is easy to make  and everyone loves it.

I wanted to share it for anyone out there who also has an egg allergy. This recipe is based on a war recipe, written up when eggs were rationed. People still wanted to enjoy a sweet treat with a cup of tea and this was the alternative. Works well today for egg allergy sufferers. I especially like it because of the history of this scrumptious treat.

- 175g/6oz plain flour

- 3 tsp baking powder

- 70g/2½oz margarine

- 60g/2¼oz sugar

- 1 tbsp golden syrup

- 150ml/¼ pint milk

- 2-3 tbsp jam

1. Preheat the oven to 190C/375F/Gas 5. Grease and line two 18cm/7in sandwich tins.

2. Sift the flour and baking powder into a bowl.

3. Cream the margarine, sugar and golden syrup together in a bowl until light and fluffy. Add a little flour then a little milk and repeat until all of the flour and milk has been added and the mixture is smooth and well combined. (Add a little extra milk or water if the mixture is too stiff.)

4. Divide the mixture between the two sandwich tins. Bake in the oven for 20-25 minutes, or until risen and golden-brown.

5. Remove the cakes from the oven and set aside to cool slightly. Remove the cakes from the tins and set aside to cool completely.

6. To serve, sandwich the cakes together with the jam.

You can decorate it to your choice. I have covered it in a chocolate butter icing. Then put chocolate fingers all around the sides and chocolate eggs on the top. The kids love helping with this bit, and licking the bowl!!

Why not give it a try. Enjoy

Xx